Consumers want their food to tell a story, and they also have been pushing for more complex flavors. As a result, call-outs to specific cooking methods and the flavors that they evoke have been growing rapidly across categories. Think “grilled,” “smoky” and “roasted” flavors. Our newest collection brings cooking method call-outs and culinary techniques to life with delicious seasonings that offer depth and complexity – exactly what consumers are craving.
The Seasonings
Smoky Brisket 2.0 Seasoning
Crafted by Fuchs’ Corporate Executive Chef, Howard Cantor, each of the seasonings in this collection are designed to deliver mouthwatering flavor, inspired by culinary trends. Our Smoky Brisket 2.0 Seasoning is a new take on the craveable tastes of Texas Barbeque. “This isn’t your average brisket; we’ve taken an already trendy dish but ramped up the flavor with smoky notes for complexity. This seasoning is a crowd pleaser, for sure,” he describes.
Osso Buco Seasoning
Nothing says classic quite like our Osso Buco Seasoning, which is elevated with roasted notes and a savory blend of herbs and spices. “Perfect for cooler months, this seasoning can give just about any protein comfort food status,” Cantor explains.
Grilled Cobbler Seasoning
Our Grilled Cobbler Seasoning is a modern take on a traditional dessert. Its sweetness is perfectly balanced with smoky grilled notes, which delivers a flavor profile that has a “wow-factor.”
Szechuan Ginger Broth Base
A match made in heaven for seafood of all types, the Szechuan Ginger Broth Base in our new collection is packed full of complex flavor. Not only does this seasoning feature a trendy Asian-inspired flavor profile, but it also serves up serious versatility – use it as a poaching liquid for fish, or as a broth for a seafood stew.
Chef's Inspirations & Recipes
Bold flavors for condiments, dips, and more! Signature Recipes from the Kitchen of Fuchs
Smoky Brisket 2.0 Seasoning
- Trim brisket so there is a thin layer of fat on the top side that is about 1/4″ thick.
- Coat in a VERY light layer of yellow mustard and season liberally with Smoky Brisket 2.0 Seasoning.
- Wrap in plastic and allow to rest for at least 4 hours but up to 16 hours.
- Cook in a preheated oven at 300*F uncovered until the brisket reaches an internal temp of 165-170*F at the thickest point.
- Wrap in aluminum foil and cook until an internal temp of 200-204* is reached, remove from oven and allow to rest for at least 1 hour.
- Slice and serve while warm.
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